Chef de Cuisine CanapeMasterise Group

Objective
The Chef de Cuisine will oversee the culinary operations of the bar, focusing on delivering innovative and visually stunning fusion and canapé dishes that complement the high-end beverage program. This role requires creativity, exceptional presentation skills, and experience in high-end restaurants or luxury 5-star hotels. The Chef de Cuisine will lead the kitchen team to ensure the highest standards of quality, taste, and presentation.
A. Pre-Opening Tasks (5 Months Before Opening)
1. Recruitment & Training:
o Collaborate with HR to recruit and onboard a skilled culinary team for the bar.
o Develop and implement training programs focused on fusion and Western culinary techniques, presentation, and luxury dining standards.
2. Menu Development:
o Design a unique and creative menu tailored to the bar's concept, focusing on fusion and Western cuisine.
o Work with the Head Sommelier/Bar Manager to create food pairings that complement the bar's wine, sake, and spirit offerings.
3. Operational Setup:
o Establish Standard Operating Procedures (SOPs) for kitchen operations, including food safety and hygiene protocols.
o Oversee the setup of the kitchen, including procurement of equipment and tools required for high-quality culinary production.
4. Procurement & Inventory:
o Source premium ingredients, including unique and locally inspired products for the menu.
o Set up inventory management systems to ensure efficient stock control and minimal waste.
o Review and propose OS&E checklist for kitchen operation.
B. Day-to-Day Operations
1. Culinary Excellence:
o Lead the culinary team to deliver exceptional dishes that align with the bar's luxury positioning.
o Ensure consistency in taste, quality, and presentation of all menu items.
2. Team Leadership:
o Supervise and inspire the kitchen staff, fostering a culture of excellence and creativity.
o Conduct regular training sessions to maintain the team's skill set and keep up with culinary trends.
3. Menu Innovation:
o Regularly update the menu based on guest feedback, seasonal ingredients, and evolving market trends.
o Create visually appealing dishes that enhance the overall guest experience.
4. Operational Efficiency:
o Monitor kitchen operations to ensure adherence to food safety standards and efficiency in preparation and service.
o Manage kitchen schedules and workloads to optimize productivity.
5. Cost & Quality Control:
o Maintain food costs within budget while ensuring the highest quality ingredients and preparation.
o Work closely with procurement to negotiate favorable supplier agreements.
• Line report: F&B General Manager
• Internal Relationship: all departments, Owner.
• External Relationship: Supplier and Vendors and customers.